bernardsmith
Well-Known Member
Looking for a recipe for a good Swiss-type cheese and I have a couple of questions.
1. I see some recipes on Youtube that suggest the use of mesophilic ic cultures but aren't emmentaler cheeses not all thermophilic (the cooking temps are above 125 F)?
2. To maintain the more buttery/sweeter flavors do I need to wash the curds (replace about 1/2 or more of the whey with water)?
Thanks.
1. I see some recipes on Youtube that suggest the use of mesophilic ic cultures but aren't emmentaler cheeses not all thermophilic (the cooking temps are above 125 F)?
2. To maintain the more buttery/sweeter flavors do I need to wash the curds (replace about 1/2 or more of the whey with water)?
Thanks.